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Cucumber Ricotta Salad with Mango Curry Granola

cucumber ricotta salad with mango granola

EASY  cucumber ricotta salad with mango curry granola 

Ingredients

Scale
  • 1 English cucumber, thinnly sliced into rounds
  • 1 1/2 Tablespoon fresh lemon juice
  • 1 1/2 Tablespoon olive oil+ more for drizzleing
  • Maldon sea salt
  • Freshly ground black pepper
  • 2 cups low fat ricotta cheese

for the Mango Curry Granola

  • 1/2 cup old fashioned oats
  • 2 tablespoons quinoa, rinsed
  • 1/4 cup peanuts
  • 1/4 cup unsweetened flaked coconut
  • 1 egg white
  • 1 Tablespoon olive oil
  • 1/2 teaspoon lime juice
  • 1Tablespoon honey
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground curry
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon lime zest
  • 1/3 cup chopped dried mango

Instructions

for the Mango Curry Granola

1. Preheat oven to 300 degrees F.

2. Place ingredients oats through red pepper flakes in a small bowl and stir to combine.

3. Pour onto a foil or parchment paper lined baking sheet and bake for 20 to 30 minute or until golden, stirring every 10 minutes.

4. Allow to cool. Add lime zest and dried mango.

to assemble salad

1. In a small bowl toss cucumber, with lemon juic and olive oil.

2. In a small bowl whisk ricotta until smooth and season with salt and pepper.

 

3. Spoon ricotta onto plates and top with cucumber. Sprinkle some of the granola on the cucumbers and garnish with a drizzle of olive oil and several tablespoons of granola. Serve right away.

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